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Aspergillus oryzae and applications of aspergillus oryzae in brewing soy sauce

A technology of Aspergillus oryzae and soy sauce, which is applied in the field of microbial fermentation, can solve problems such as precipitation that affects pressing efficiency and product appearance, and achieves the effects of reducing insoluble acidic polysaccharides, enhancing the flavor of soy sauce, and reducing precipitation of soy sauce

Active Publication Date: 2020-10-02
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the fermentation process, part of the cellulose and pectin substances in soybeans will dissolve in soy sauce to improve the quality of soy sauce, while the remaining insoluble acidic polysaccharides will affect the pressing efficiency and cause precipitation, affecting the appearance of the product

Method used

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  • Aspergillus oryzae and applications of aspergillus oryzae in brewing soy sauce
  • Aspergillus oryzae and applications of aspergillus oryzae in brewing soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Effects of Exogenous Enzymes on Precipitation and Flavor of Soy Sauce

[0020] Wheat flour, soybean meal, and water were mixed in proportion, sterilized at 121°C for 30 minutes, cooled to below 40°C, and Aspergillus oryzae As 3.042 was inserted into the material with an inoculation amount of 4‰, and cultured for 40 minutes at a temperature of 30°C and a humidity of 95%. ~ 60h, made into song. According to the ratio of 1:1.8, add brine with a salt concentration of 22-23% to the finished koji and transfer it to the fermentation tank. 8 ~10 9 CFU / mL bacterial concentration was added with Zygomyces rouckeri, and 0.1‰ exogenous enzymes were added at the same time, kept at 30°C for 6 months to obtain finished soy sauce, and the physical and chemical indicators, precipitation and flavor substances of soy sauce were detected. No exogenous enzymes were added to the control group, and the exogenous enzymes added to the other groups were pectinase, hemicellulase, cellulase, and ...

Embodiment 2

[0025] Aspergillus activity of different Aspergillus oryzae

[0026] Aspergillus oryzae As 3.042 was used as the starting strain for ARTP mutagenesis. ARTP mutagenesis conditions were as follows: 10 μL of Aspergillus oryzae suspension was placed in a fixed position of the ARTP mutagenesis instrument, the air flow was 9.5-10 SLM, and the mutagenesis treatment time was 165-175 s. Mutants were obtained, and several strains of high quality were selected from the mutants. Excellent Aspergillus oryzae mutant strains KD11, KD10, KD9. The difference between the three mutant strains KD11, KD10, and KD9 is that when making koji, KD11 has a higher pectinase activity while KD10 has a higher Hemicellulase activity, KD9 has higher cellulase activity.

[0027] Wheat flour, soybean meal, and water are mixed in proportion, then sterilized at 121°C for 30 minutes, cooled to below 40°C, and the Aspergillus oryzae strain is inserted into the material with an inoculum amount of 4‰, and cultured ...

Embodiment 3

[0031] Effects of different Aspergillus oryzae koji making on the precipitation and flavor of soy sauce with different fermentation time

[0032] Wheat flour, soybean meal, and water are mixed in proportion, then sterilized at 121°C for 30 minutes, cooled to below 40°C, and the Aspergillus oryzae strain is inserted into the material with an inoculum amount of 4‰, and cultured at a temperature of 30°C and a humidity of 95% for 40~ After 60 hours, a koji was prepared. According to the ratio of 1:1.8, add brine with a salt concentration of 22-23% to the finished koji and transfer it to the fermentation tank. 8 ~10 9 CFU / mL bacterial concentration Add Zygomyces luschii, keep it fermented at 30°C for 3-6 months to obtain finished soy sauce, and detect soy sauce precipitation and flavor substances. The results are shown in Table 3-5.

[0033] Table 3 Effects of different Aspergillus oryzae koji production on finished soy sauce fermented for 6 months

[0034]

[0035] Table 4 ...

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Abstract

The invention discloses aspergillus oryzae and applications of aspergillus oryzae in brewing soy sauce. A preparation method of the aspergillus oryzae includes the following steps: 1) preparing aspergillus oryzae KD11 into strains; 2) performing koji making, mixing wheat flour, soybean meal and water in proportion to perform sterilization and cooling, inoculating the strains with the inoculation amount being 0.4% into the material, and performing cultivation to obtain koji; and 3) performing fermentation, pressing and sterilization, and obtaining a finished product-soy sauce. The koji preparedby the aspergillus oryzae has high pectinase activity and hemicellulase activity, so that the fermentation time of soy sauce can be shortened, soy sauce precipitation can be reduced, soy sauce yieldcan be increased, and the flavor of the soy sauce can be improved.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to aspergillus oryzae and its application in soy sauce brewing. Background technique [0002] Soy sauce is made from soybeans, wheat flour, bran, etc., and is fermented under the combined action of microorganisms and enzymes. During the koji making process, the enzymes produced by microorganisms play a vital role in the entire fermentation process. Normally, the more types of enzymes and the stronger the activity, the more thoroughly the raw materials will be decomposed, the higher the protein utilization rate, and the more mellow the aroma of the finished product. [0003] Studies have shown that the main component of soybean cell walls is cellulose, which is in the state of molecular bundles, followed by the combination of hemicellulose and pectin, which fill the gaps alternately to maintain the state of cell walls. Pectinase is a compound enzyme that degrades pec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12N15/01A23L27/50C12R1/69
CPCC12N15/01A23L27/50C12R2001/69C12N1/145
Inventor 罗雯樊君郭建伍学明
Owner QIANHE CONDIMENT & FOOD CO LTD
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